Delia Smith Marmalade Cake Food

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Absolutely Fail-Proof Easy Marmalade image

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

Provided by Mirj2338

Categories Lemon

Time 30m

Yield 5 jars

Number Of Ingredients 2

Ingredients

6 grapefruits (or any combination) or 6 lemons (or any combination)
1 kg sugar

Steps:

Take the 6 citrus fruits and wash well, removing any blemishes.
Cut into quarters, and place in a food processor.
Chop until finely ground, skin and all.
For an optional extra add some crystallized ginger.
Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
It splatters, so be careful.
This quantity fills about 5 x 340 gram jars.
Do not double the ingredients, rather make two batches.
It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

MARMALADE BAR

Marmalade bar image

A delicious loaf cake with the citrus tang of orange marmalade and a crunchy demerara topping

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 1h20m

Yield Makes 1 cake, cuts into 8-10 slices

Number Of Ingredients 12

Ingredients

200g self-raising flour
1 tsp mixed spice
100g golden caster sugar
zest 1 orange
zest ½ lemon
100g mixed dried fruit
140g butter
5 tbsp marmalade
125ml milk
1 tsp white wine vinegar
2 tbsp icing sugar
1 tbsp demerara sugar

Steps:

Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.
Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.
Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.
Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.

Nutrition Facts : Calories 282 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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